JP4649376B2 - Anti-boiled agent - Google Patents

Description

  The present invention relates to an anti-collapse agent, a production method thereof, and an anti-collapse method.

It is known that vegetables such as potatoes, carrots and radish, and seafood such as white fish lose their shape when cooked during cooking, so-called boiling.
A method of adding alcohol is known as a method for preventing boiling, but as other methods, a method for preventing vegetable boiling by adding an aqueous acetic acid solution containing a calcium component in eggshell (see Patent Document 1). A method of preventing food materials such as vegetables and seafood from soft tissue to be coated or impregnated with a chitosan solution (see Patent Document 2), and a significant amount of boiling caused by immersion in a solution containing 0.1 to 30% by weight of nigerooligosaccharide A method for preventing food from collapsing (see Patent Document 3) is known. However, these methods have a problem that the effect of preventing boiling is insufficient or an undesirable flavor is imparted.

For this reason, there is a demand for the development of an anti-collapse agent that can obtain a sufficient anti-collapse effect without affecting the flavor of the material.
JP-A-6-86652 Japanese Patent No. 3246125 JP-A-11-178514

  An object of the present invention is to provide a boil-in preventing agent, a method for producing a batter-inhibiting agent, a boil-out preventing method, a food or drink with reduced boil-down, or a method for producing the food or drink.

The present invention relates to the following (1) to (7).
(1) An anti-boil-up agent comprising a treated product obtained by subjecting microbial cells of lactic acid bacteria to a treatment that damages the microbial cells as an active ingredient.
(2) The boil of (1) above, wherein the treatment for damaging lactic acid bacteria is a treatment selected from the group consisting of organic solvent treatment, ultrasonic treatment, surfactant treatment, enzyme treatment and mechanical crushing treatment. Anti-collapse agent.
(3) A method for preventing a food / beverage material from being boiled, wherein the food / beverage material is boiled in the presence of the above-mentioned (1) or (2) boil-out preventing agent.
(4) A method for producing a food or drink, comprising adding the anti-coagulation agent of (1) or (2).
(5) Food / beverage products obtained by the method of said (4).
(6) A method for producing a boil-in preventing agent, wherein the lactic acid bacteria are subjected to a treatment for damaging the bacteria.
(7) The method according to (6) above, wherein the treatment for damaging lactic acid bacteria is a treatment selected from the group consisting of organic solvent treatment, ultrasonic treatment, surfactant treatment, enzyme treatment and mechanical crushing treatment. .

  INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide an anti-boiled agent, a method for producing an anti-boiled agent, an anti-boiled food material, a food / beverage product in which the material is prevented from being boiled, or a method for producing the food / beverage product. .

The anti-collapse agent of the present invention may be a composition containing a treated product obtained by subjecting microbial cells to a treatment that damages the microbial cells, and if necessary, an inorganic salt, an acid. , Amino acids, nucleic acids, sugars, seasonings, spices, various additives usable for food and drink such as excipients, and alcohols such as ethanol.
Examples of inorganic salts include sodium chloride, potassium chloride, calcium chloride and the like.
Examples of the acid include carboxylic acids such as fumaric acid, malic acid, tartaric acid, citric acid, and fatty acids.

Examples of amino acids include sodium glutamate, glycine, and alanine.
Examples of the nucleic acid include sodium inosinate and sodium guanylate.
Examples of the sugar include sucrose, glucose, and lactose.
Examples of the seasoning include soy sauce, miso, vinegar, mirin, alcohol-containing fermented seasoning, livestock meat extract, poultry extract, seafood extract, yeast extract, protein hydrolyzate, and the like.

Spices include spices and herbs. Examples of the excipient include dextrin and various starches.
The anti-collapse agent of the present invention may have any shape such as liquid, powder or granule.
The bacterial body of lactic acid bacteria used for the preparation of the anti-collapse agent of the present invention can be prepared by culturing lactic acid bacteria in a medium. Commercially available lactic acid bacteria may be used.

The lactic acid bacteria, Lactobacillus (Lactobacillus) genus, Pediococcus (Pediococcus) genus, or lactic acid bacteria belonging to the Streptococcus (Streptococcus) genus, and the like.
As a microorganism belonging to the genus Lactobacillus, Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus pentosus (Lactobacillus pentosus), Lactobacillus sake (Lactobacillus sake), Lactobacillus San Francisco (Lactobacillus sanfrancisco), Lactobacillus Furakuchiboransu ( Lactobacillus fructivorans ), Lactobacillus homohiochii , Lactobacillus hilgardii, and the like. Examples of lactic acid bacteria belonging to the genus Pediococcus include lactic acid bacteria belonging to Pediococcus pentosaceus and the like. Examples of microorganisms belonging to the genus Streptococcus include lactic acid bacteria belonging to Streptococcus thermophilus and the like.

Among these lactic acid bacteria, lactic acid bacteria belonging to the genus Lactobacillus are preferably used, and lactic acid bacteria belonging to Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus fractivorans are more preferably used.
The above lactic acid bacteria may be used alone or in combination.
As a medium for culturing lactic acid bacteria, any of a synthetic medium and a natural medium can be used as long as it contains a carbon source, a nitrogen source, an inorganic substance, a trace component, and the like. The medium may be either a liquid medium or a solid medium.

Examples of the carbon source include starch, dextrin, sucrose, glucose, mannose, fructose, raffinose, rhamnose, inositol, lactose, maltose, xylose, arabinose, mannitol, molasses, pyruvic acid and the like, and these are used alone or in combination. be able to.
Nitrogen sources include ammonium salts such as ammonium chloride, ammonium sulfate, ammonium phosphate, ammonium carbonate, and ammonium acetate, nitrates such as sodium nitrate and potassium nitrate, peptone, yeast extract, meat extract, malt extract, corn steep liquor, and casein. Decomposed products, soy flour, vegetable juice, casamino acid, urea, and other nitrogen-containing organic substances can be used, and these can be used alone or in combination.

Examples of inorganic substances include sodium chloride, potassium chloride, calcium chloride, magnesium sulfate, calcium carbonate, potassium monohydrogen phosphate, potassium dihydrogen phosphate, magnesium phosphate, potassium phosphate, ferrous sulfate, calcium chloride, manganese sulfate, Examples thereof include zinc sulfate and copper sulfate, and these can be used alone or in combination.
Examples of the trace component include vitamins such as pantothenic acid, biotin, thiamine, and nicotinic acid, and amino acids such as β-alanine and glutamic acid, and these can be used alone or in combination.

The medium may contain whole milk, whole milk powder, skimmed milk powder, dairy products such as fresh cream, etc., and cereal powder such as wheat flour and rye flour, if necessary.
You may use the said dairy product, grain flour, etc. as a natural culture medium as it is, or as a mixture obtained by adding and mixing water, the said culture-medium component, etc. as needed.
The culture conditions vary depending on the type of lactic acid bacterium to be used, but are usually 10 to 50 ° C., preferably 20 to 40 ° C., and usually 6 hours to 20 days, preferably 1 to 15 days. In the case of a liquid medium, aeration and agitation may be performed as necessary.

During the culture, it is preferable to adjust the pH to 4 to 7 by adding sodium carbonate, ammonia, sodium hydroxide or the like.
When cultivated in a liquid medium, the culture solution obtained after culturing may be used as it is for the treatment of damaging lactic acid bacteria, but the culture is obtained by solid-liquid separation such as filtration and centrifugation. May be subjected to the treatment.

When cultured in a solid medium, the cells grown on the solid medium may be subjected to a treatment for damaging the lactic acid bacteria as it is together with the solid medium, or those collected by a method such as scraping from the solid medium may be used. You may use for a process.
Examples of the treatment for damaging lactic acid bacteria include organic solvent treatment, ultrasonic treatment, surfactant treatment, enzyme treatment, mechanical crushing treatment, and the like.

Examples of the organic solvent treatment include a treatment of adding an organic solvent to lactic acid bacteria.
The organic solvent is preferably an ethanol solution obtained by adding a buffer solution such as water, a phosphate buffer solution or a citrate buffer solution to ethanol or ethanol from the viewpoint of use in foods and drinks.
When adding a buffer to ethanol, it is preferable to add so that the concentration of the acid and base constituting the buffer is 0.001 to 1 mol / l in the ethanol solution, and 0.01 to 0.3 mol / l. More preferably.

As the ethanol solution, alcohol-containing seasonings such as sake such as sake and shochu, and mirin may be used.
The pH of the ethanol solution is preferably pH 2 to pH 8, and more preferably pH 3.5 to 7.
The ethanol concentration in the ethanol solution is preferably 0.03 to 99%, more preferably 5 to 99%.

The amount of the organic solvent added to the microbial cells is not particularly limited. For example, the amount is preferably 1 to 100,000 parts by weight, more preferably 1 to 10,000 parts by weight with respect to 1 part by weight of the wet weight of the lactic acid bacterium. More preferred is -1,000 parts by weight.
The treatment conditions such as temperature and time for treating with an organic solvent vary depending on the amount of lactic acid bacteria and the concentration of the organic solvent, but are usually 10 to 95 ° C. and 30 seconds to 1 month.

Examples of the ultrasonic treatment include a treatment using an ultrasonic crusher. The cells of lactic acid bacteria are preferably contained in a culture solution or a suspension of cells. The ultrasonic crushing is preferably performed at an ultrasonic output of 20 to 200 W and 0 to 30 ° C. for 10 seconds to 1 hour.
Examples of the surfactant treatment include a treatment of adding a surfactant to lactic acid bacteria.
As the surfactant, glycerin fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, soybean phospholipid and the like are preferably used from the viewpoint of use in foods.

  The fatty acid of the fatty acid ester may be a linear or branched saturated or unsaturated fatty acid, preferably a linear fatty acid, and more preferably a linear saturated fatty acid. 1-24 are preferable and, as for carbon number of this fatty acid, 6-20 are more preferable. Examples thereof include caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid and the like.

The amount of the surfactant added is preferably such that the concentration of the surfactant in the composition obtained by adding to the lactic acid bacteria is 0.1 to 50 g / l, more preferably 1 to 20 g / l. . The treatment conditions such as temperature and time for treatment with the surfactant vary depending on the amount of lactic acid bacteria, but are usually 10 to 50 ° C. and 1 hour to 1 month.
Examples of the enzyme treatment include a treatment in which a cell wall lytic enzyme such as lysozyme is added to act on lactic acid bacteria. The enzyme treatment conditions vary depending on the type of lactic acid bacteria, the type of enzyme used, etc., but in the case of lysozyme, it is usually 20 to 40 ° C. and 1 hour to 1 month.

Examples of the mechanical crushing treatment include stirring treatment using a stirrer, high-speed stirrer, rotary shaker, etc., pressure treatment using a French press, a Manton Gaurin homogenizer, and the like.
When the stirring treatment is performed, the lactic acid bacteria are preferably contained in a culture solution or a suspension of the bacteria. The stirring speed is preferably 50 to 10,000 rpm, more preferably 100 to 1,000 rpm.
The above treatment of lactic acid bacteria may be performed alone or in combination.

The processed product of lactic acid bacteria obtained by subjecting the lactic acid bacteria to the above-mentioned treatment may be used as it is for the anti-boiling agent of the present invention, but if necessary, solid-liquid separation such as filtration, centrifugation, etc. A filtrate, a decolorizing solution, a concentrated solution, a dried product, or the like obtained by performing treatment, decoloration treatment, concentration treatment, drying treatment or the like alone or in combination may be used as the inhibitor of the present invention.
As the method for preventing boil-down of the present invention, in the production of food / beverage products having a step of boiling the food / beverage material, a normal method for producing the food / beverage products, except that the food / beverage material is boiled in the presence of the boil-off preventing agent of the present invention Can give.

As the food / beverage material, a material that is easily boiled is preferable. For example, potatoes such as potatoes, taros and sweet potatoes, vegetables such as carrots, radish and pumpkins, beans such as soybeans and kidney beans, seafood such as mackerel, yellowtail, thailand, flounder, flounder and puffer, pork and beef Examples include meat.
Examples of the food and drink having the step of simmering the food and drink material include meat potato, Chikuzen boiled, boiled, radish, boiled beans, miso boiled, cream boiled, curry, stew, and pork simmered.

Examples of the method for simmering the food / beverage material in the presence of the anti-collapse agent of the present invention include, for example, 0.00001-20 parts by weight, preferably 0.00005, of the anti-boiled agent of the present invention with respect to 100 parts by weight of the food / beverage material. A method of adding ~ 10 parts by weight and simmering is mentioned.
The conditions such as the boiling temperature and time are usually 50 to 100 ° C. for 1 minute to 24 hours.
Examples of the present invention are shown below.

Lactobacillus pentosus (Lactobacillus pentosus) NBRC12011 shares, general lactic acid bacteria inoculated medium "Nissui" (Nissui Pharmaceutical Co., Ltd.) was inoculated into 50ml, was allowed to stand for 2 days of culture at 30 ℃.
After the culture, the culture was centrifuged at 3,000 rpm for 10 minutes to recover the cells.
After washing the collected cells with sterilized water, 1 g (wet weight) of the cells was added to a 10% (v / v) ethanol buffer solution (0.1 mol / l disodium hydrogenphosphate and 0.05 mol / l). L was added to 100 ml of a buffer (containing 4.5 citric acid and pH 4.5), and the mixture was suspended at 85 ° C. for 1 minute.

After the heat treatment, the obtained treated product is centrifuged at 3,000 rpm for 10 minutes, and the supernatant is recovered and treated with ethanol of Lactobacillus pentosus NBRC12011 strain (hereinafter referred to as a treated product of lactic acid bacteria). Got.
Further, a control was prepared by carrying out the same treatment except that no cells were added.
The processed product of lactic acid bacteria and the control were added to meat potato seasoning (including soy sauce, sugar and mirin) so that the concentration was 0.1% (w / w), and meat potato was prepared according to a conventional method. The cooking time is 30 minutes.

The boiled state of the potatoes in the meat potatoes obtained was evaluated by 10 panelists using a two-point comparison method.
As a result, all the 10 people evaluated that the control was more severely boiled, and a significant difference (risk rate 1%) was recognized.
In any meat potato, the smell of lactic acid bacteria and the unique flavor produced by fermentation of lactic acid bacteria were not felt.

  ADVANTAGE OF THE INVENTION By this invention, the manufacturing method of an anti-boil-down agent, an anti-boil-up agent, the anti-boil-up method, the food-drinks by which the boil-up was suppressed, or the manufacturing method of this food-drinks can be provided.

Claims (2)

When food and drink materials are boiled, the food and drink are simmered in the presence of an anti-collapse agent containing a processed product obtained by subjecting the bacterial cells of lactic acid bacteria to a treatment that damages the bacterial cells. How to prevent the material from collapsing. The method according to claim 1, wherein the treatment for damaging lactic acid bacteria is a treatment selected from the group consisting of organic solvent treatment, ultrasonic treatment, surfactant treatment, enzyme treatment and mechanical crushing treatment. .